Pairs well with Braised Veal with Chickpeas
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Braised Veal with Chickpeas
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A hearty and flavorful dish combining tender veal with chickpeas, vegetables, and spices, simmered to perfection.
02:10:00 total
Serves 6
medium
Meat Main Course
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Ingredients
- veal - 1 kg (cut into pieces)
- olive oil - 4-5 tablespoons (plus more for serving)
- leek - 1 (cut into large pieces)
- carrot - 1 (cut into rings)
- onion - 1 (coarsely chopped)
- garlic - 1 (clove, coarsely chopped)
- cumin - 1 teaspoon
- dried oregano - 1 teaspoon
- red wine - 50 g
- tomato paste - 2 tablespoons
- tomato juice - 400 g
- water - 2 l
- salt - to taste (plus more for seasoning)
- pepper - to taste (plus more for seasoning)
- frozen chickpeas - 600 g (no need to thaw)
- parsley - to taste (chopped, for serving)
- toasted bread - to taste (for serving)
Instructions
- Prepare the Veal: Cut the veal into pieces, season with salt and pepper, and mix well.
- Brown the Veal: In a large saucepan, heat the olive oil and add the veal pieces. Brown the veal over medium-high heat.
- Add Vegetables: Add the leek and carrot to the saucepan and let them get color. Then add the onion and garlic.
- Season: Season with more salt and pepper. Add cumin and oregano and mix well.
- Deglaze: Deglaze the pan with red wine, then add tomato paste and juice.
- Simmer: Add water, cover, reduce heat, and simmer for an hour.
- Add Chickpeas: Add the frozen chickpeas, cover, and continue cooking for another hour.
- Serve: Serve the braised veal with chickpeas on a plate, drizzle with olive oil, sprinkle with fresh pepper and chopped parsley, and accompany with toasted bread.
